Wild Mushroom Soup
Wild Mushroom Soup – Silky decadent Cream of Mushroom Soup with wild mushrooms and sherry. Mmmm. This mushroom soup variation is a cozy reminder that fall dishes are where it’s at!
It’s Soup Season!!
Maybe where you live, the temperature hasn’t quite come down yet.
That’s okay. You can “Pin” or bookmark this recipe for later. Yet here in the mountains of North Carolina, the weather is finally cooling off.
I find myself putting on a sweater in the evenings and digging through the fridge for ingredients to make warm, comforting meals.
Mushroom soup is one of those dishes that either alights your heart with feverish fits of felicity, or is held in disdain.
If you love mushroom soup… YAY!!!! You are in for a real treat! If you hate mushroom soup, I’d like you to let go of your nostalgic dislike of gray glumpy canned soup and try to open your mind to a world of possibilities.
We’re making mushroom soup with fresh wild mushrooms, leeks, garlic, fresh herbs, wine, sherry, and oh yes… real cream.
Using fresh mushrooms and herbs, and a splash of sherry creates a mushroom soup that is hard to resist. Even for mushroom haters.
Wild Mushroom Soup Tips
The key is to select a mix of wild mushrooms, such as portobello, shiitake, oyster, and chanterelle. Then, saute the mushrooms until they release and re-absorb their juices, elevating the earthy mushroom flavor.
Remove some of the mushrooms so you have whole pieces to add back in at the end, and simmer the rest. Once the soup has time to mix and mingle, puree the broth with some mushrooms and leeks to thicken the base.
Add the remaining mushroom pieces and the cream at the end, and you have a rich and cozy soup that pairs well with fall salads, grain dishes, and hearty sandwiches.
How to Make Wild Mushroom Soup
Ingredients
- Butter (or olive oil)
- Leeks (or onions)
- Garlic Cloves
- Mixed Wild Mushrooms (any variety – fresh shiitake mushrooms, fresh cremini mushrooms, porcini, portobello mushrooms, and/or oyster mushrooms)
- Fresh Thyme
- Chicken Stock or Vegetable Stock
- Dry white wine
- Dry sherry
- Heavy cream
- Salt and black pepper
Instructions
- Cut and wash the leeks to get all the sand out. Then, add butter to a large soup pot. Once melted, add in the leeks and garlic to saute together. Then, scoop out and set aside.
- Add the mushrooms and thyme. Saute in the sauce pot until the moisture has evaporated. Then, scoop out ¾ of the mixture and set it aside. Then add the leeks again.
- Pour in the stock, wine, and sherry and bring to a boil. Then simmer for about 15 minutes. Puree the soup using an immersion blender, then add the remaining mushrooms.
- Stir in the cream and season with salt and pepper to taste.
Get The Full (Printable) Wild Mushroom Soup Recipe + Video Below!
Frequently Asked Questions
How long does this soup last?
This recipe will last in the fridge for 3 to 4 days in an airtight container. This soup can last in the freezer for up to 6 months.
Can I use the stems of the mushroom as well?
Yes, you can chop the mushroom caps with the stems. Then saute them together until soft.
Can I use white button mushrooms?
Yes, if wild mushrooms are not available, you can use any farmed mushroom variety you can find.
What goes with Cream of Mushroom Soup?
Try with Lt. Dan’s Steakhouse Salad, Steakhouse Caesar Salad, Skillet Steak Bites, Red Lobster Cheddar Bay Biscuits or Easy Homemade Naan.
Other Great Soup Recipes
- Low Carb Chicken Mushroom Soup
- Creamy Skillet Cajun Chicken and Mushroom Recipe
- Slow Cooker Chicken Wild Rice Soup
- Irish Creamy Cauliflower Soup
- Creamy Roasted Tomato Soup with Basil
- Nana’s Creamy Potato Soup
- Bacon Cheeseburger Soup (Crockpot or Stovetop)
- Italian Sausage Tortellini Soup
- Tom Yum Soup Recipe
Creamy Wild Mushroom Soup
Ingredients
- 3 tablespoons butter
- 4 leeks
- 5 cloves garlic minced
- 1 1/2 pounds mixed wild mushrooms sliced (any variety)
- 2 teaspoons fresh chopped thyme
- 4 cups chicken stock or vegetable stock
- 1 cup dry white wine
- 1/3 cup dry sherry
- 1 1/4 cup heavy cream
- Salt and pepper
Instructions
- Trim the green ends off the leeks. Cut the white ends lengthwise into quarters and thoroughly wash… leeks can be sandy. Then chop the leeks into small pieces. Place a large saucepot over medium heat and add the butter. Once the butter has melted add the leek and garlic. Saute for 3-5 minutes, then scoop over and set aside.
- Add the mushrooms and thyme. Saute the mushrooms until the moisture has released and evaporated, 10 minutes. Then scoop 3/4 of the mushrooms out and set aside. Add the leeks back to the pot.
- Pour in the stock, wine and sherry. Bring to a boil, then lower the heat. Simmer for 15 minutes. Puree the soup using an immersion blender. Then add the remaining mushrooms back to the pot. Stir in the cream and season with salt and pepper to taste.
I love the creaminess and the mushroom flavor. It is such a creamy, comforting soup for a fall dinner! Thanks for sharing.
mmm…this mushroom soup is so cream, hearty and delicious! I can’t wait to make it again!!
This looks so delicious and tasty! I can’t wait to give this a try! My family is going to love this recipe! Perfect for the weather we’ve been having!